Sweet Potato Brownies

{ CHERYL O’SHEA DELIVERS AGAIN WITH THIS DELICIOUS BROWNIE RECIPE. }

Contributor: Cheryl O’Shea

{ INGREDIENTS }

2-3 cup grated raw sweet potato (skin peeled, if preferred)

2 eggs

½ cup raw cacao powder (or unsweetened cocoa powder)

2 ½ tbsp besan flour (or any other flour of choice)

½ cup coconut oil, melted (or any oil of choice or combo of)

1/3 – ½ cup honey, depending on taste (or any other syrup sweetener)

1 tsp bi carb soda

1 tsp baking powder

{ METHOD }

Line a square brownie pan with silicone paper and preheat the oven to 150°C (fan forced). In a bowl, combine all the ingredients and mix until fully incorporated. Pour into the lined square brownie pan and place in the preheated oven on the middle shelf.

Cook for 25 -30 minutes until just set in the centre. The more you cook, the more cake-like it becomes. Cool in the pan and then refrigerate. Once chilled, slice and serve.

Keep in an air-tight container in the fridge.

{ NOTES }

I have made these brownies studded with raspberries. It was amazing but did need an extra 5-odd minutes to cook to compensate for the added fruit.
Besan flour is milled chickpeas and you can find it in most health food stores, good supermarkets, Indian grocers and online. If you can’t find it anywhere, feel free to substitute for any other flour or meal.
Any combination of oil works in this recipe, I often use a combination of coconut and olive oil but nut oils would work great and impart a beautiful flavour through the brownie (it’s just not lunch box friendly for us as our schools are nut free)

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

+ 20 +

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